PREMIUM PILSNER

A classic example of a Bohemian Pilsner. Clear, pale and golden in appearance accompanied by a fluffy white head. Two Noble hop varieties are used with Saaz and Hallertauer Mittelfrüh contributing distinct but subtle spicy notes. The Aroma is clean, with a rich and complex malt backbone. Mouthfeel is medium bodied complimented by medium carbonation. The taste is rich, with complex malt flavours rounded nicely by the spicy tones from the Saaz hops. The bitterness is noticeable but with no hard edge and runs cleanly into the aftertaste. The finish is clean and crisp.

HISTORY OF BOHEMIAN PILSNER

The origins of Pilsener beer can be traced back to its namesake, the ancient city of Plzen, located in the western half of the Czech Republic in what was formerly Czechoslovakia and, before that, part of the kingdom of Bohemia. Brewing in this region dates back hundreds, if not thousands, of years. Though surely incomplete, early historical records show that the Slavs, the ethnic and linguistic group to which Czechs belong, served beer to Byzantine envoys as early as A.D. 448. Additional sources indicate that Bohemians were growing hops by the year 859 and brewing beer by 1088.

The first commercial brewery opened in 1307. Guilds formed around this most influential of professions and both the economic and artistic importance of brewing became so ingrained in Bohemian culture that King Wenceslas was raised to the status of patron saint of brewers.

History chugged happily (and not so happily) along for a while. With the 18th century came advancements in brewing technology. The Czechs were supposedly the first to use the thermometer and hydrometer to any great extent. Also new malting processes were making it possible to create lighter, mellower malts.

Despite these advancements, much of the fermentation process remained a mystery. In 1838 a group of brewers deemed 36 barrels of ale undrinkable, rolled them into the street, and dumped them. Maybe it was watching so much hard work go down the drain, but in 1840 a bottom fermenting lager yeast was smuggled out of Bavaria by a monk. Serendipitously (or maybe not) this event closely coincided with the arrival of Josef Groll, a Bavarian brewer hired to teach the Plzen brewers the lagering methods becoming famous in Germany.